I have really missed the smell of freshly baked bread. It's a smell associated with many fond childhood memories, since I grew up near two bakeries. Both of them would bake at the same and the neighbourhood would be filled with those delicious smells. They no longer bake at the locations near me, so I only get that smell when I bake my own bread.
Since gluten betrayed me, I haven't made any yeast bread, so pulling this out of the oven made me so happy. Yes, it is chock full of gluten. No, I didn't eat any. I just stared grudgingly at my family eating it. HAHA. I started out with a gluten-free plan using coconut flour and almond flour. But that combination just wasn't hitting the spot. I found a site with amazing gluten-free yeast breads. But it requires a million ingredients that aren't easily accessible. I need to order most of the items from Amazon - psyllium husk, anyone? Until I figure it all out, I'll just whip up something gluten-filled for my friends and family to scratch my baking itch. I'm holding out hope that one day, I'll be able to eat gluten again without getting sick. One day.
So the theme for this month's Bread Bakers is "Loaves of Love" - a beautiful theme for the month of February. I'm excited to see how my fellow Bread Bakers interpreted this one. Scroll down to see a list of their recipes and be sure to visit them. Thanks for hosting, Wendy!
Cheesy Twisted Heart Bread
Ingredients
Dough
3 cups of flour
1 teaspoon of instant yeast
1 teaspoon sugar
3/4 teaspoon salt
1 egg, whisked
3/4 cup milk
1/4 cup oil
Filling
2 tablespoons melted butter
3 cloves of garlic, minced
1/2 cup shredded cheese (or more, based on your preferences)
Directions
Whisk flour, yeast, sugar, and salt together. Add the egg, milk, and oil. Mix together, then knead well. until it forms a tacky dough. Place the kneaded dough in an oiled bowl, cover it, and let it bulk ferment at room temperature until doubled in size. You can also leave it in the refrigerator overnight. I prefer to bulk ferment in the fridge.
Prepare a parchment-lined baking sheet.
Divide the bulk fermented dough into two equal halves. Now, you have choices here when it comes to shaping. You can create a stencil to cut out your hearts, but doing that will waste dough. It's also hard to plan the perfect size based on the amount of dough you have. I decided to shape half my dough into a heart and use it as a stencil for the second half. It doesn't have to be perfect - have fun with it. My heart ended up being a bit more than 11 inches across at its widest.
Place your first heart on your baking sheet. Brush the dough with the melted butter, then sprinkle on the garlic and shredded cheese. Top with your second heart.
Place a cookie cutter or similar in the centre of your heart. Then cut half-inch strips all around your heart up to the cookie cutter. Don't cut the very centre. Twist the strips on the right side to the right and the ones on the left side to the left.
Preheat the oven to 350 F while your heart rests at room temperature for about 20 minutes. It's not going to rise much at this point butit may look a little puffy.
Bake 20 to 25 minutes or until golden.
Enjoy
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- Food Lust People Love: Cheddar Marmite Rolls
- Passion Kneaded: Cheesy Twisted Heart Bread
- A Messy Kitchen: Cranberry Cinnamon Swirl Bread
- A Day in the Life on the Farm: Double Chocolate Muffins
- Karen’s Kitchen Stories: Extra Gooey Sticky Buns
- Sneha's Recipe: Heart Shaped Rolls
- Zesty South Indian Kitchen: Rose Petal Pistachio Cardamom Sourdough Bread – A Love Infused Artisan Loaf
We take turns hosting each month and choosing the theme/ingredient.
